Toad in the hole
100 g plain flour
Large pinch salt
1 egg – more if you want to be nutritious, but take the extra eggs off the amount of milk you need
250 ml milk
25 g lard or 1 tbs oil
4 – 6 large sausages
Preheat the oven to 200°C/ Gas 6.
Put the lard or oil in a roasting tin to heat up.
Sieve the flour and salt into a bowl and crack the egg into the centre of the flour.
Add a little milk and beat the mixture until it is smooth.
Gradually add half the remaining milk and beat until smooth and then add the rest of the milk.
Put the sausages into the hot fat and allow to sizzle in the oven for 5 minutes.
Pour in the batter and bake in the oven for 40-45 minutes until the batter is well risen and golden. Do not open the oven while it is cooking or the batter will fall.
After the 1970’s
You can be more adventurous and add some slices of onion, strips of green and red pepper or mixed herbs to the mixture.
You can make an apple in batter pudding by replacing the sausages with slices of cooking apple. Sprinkle some sugar over the apple before it cooks.
For less saturated fat, use a polyunsaturated oil instead of lard.